At Barbaro Butchers, we feel that top-grade beef with good methods of preparation makes for the best food around. However this involves slow roasting, grilling, or pan-searing, the appropriate cooking yields succulent and flavourful results. In this guide, we showcase four standout beef dishes with expert cooking tips and perfect pairings to bring out the best in every meal.
- Mogumber Valley T-Bone Steak
A Mogumber Valley T-bone steak has 2 steaks in one, with tenderloin on one side and strip steak on the other. Its marbling and bone-in nature delivers a deep, robust flavour when cooked properly. The secret to an ideal T-bone meat is the perfect balance of a crust and a juicy, tender inner. For optimal yield, it is recommended to allow the steak to sit out on the counter for ~30 min prior to cooking. Season both surfaces generously with salt and black pepper, so that the beef’s own flavour can stand out. A high-heat grill is ideal for this cut, creating a beautiful sear. Cook the steak for 3-4 min per side, (turning once), to medium-rare. If using a pan-fry method, heat a cast-iron skillet until smoking, add butter and garlic, and sear the steak, basting it as it cooks. Always let it rest before slicing to “freeze” the juices.
- Pairing Suggestion: Beef Hamburgers
Having a high quality T-bone steak with a beef burger is a balance of sophistication and simplicity. The steak has strong flavour and the burger has less intense flavour. A burger grilled or pan fried needs little seasoning, just salt and black pepper to bring out the natural flavour. Fresh toppings add another texture. Having them both together adds crunch and mouth feel variety.
- Beef Brisket
Beef brisket needs to be slow cooked to get tender texture with deep smoky flavour. Low heat over a long period will melt the marbling and make the meat soft and pull apart. Two common ways of cooking brisket is oven roasting and smoking. Oven roasting starts with seasoning the meat with salt, black pepper and garlic powder. A roasting pan with beef broth will help retain the moisture. Covering tightly with foil and roasting at 120°C for 6-8 hours will soften the fibres. Let the brisket rest before slicing so the juices are evenly distributed. Smoking will give a stronger flavour by cooking at 110°C for 8-10 hours over indirect heat. A dry rub with paprika, cumin and brown sugar will enhance the flavour. Wrapping the brisket in butcher paper halfway through will preserve the moisture while allowing the smoke to absorb.
- Pairing Suggestion: Chunky Steak Pies
Chunky steak pies go well with beef brisket by encasing slow cooked beef in a flaky, layered pastry. The crunch of the pastry contrasts with the tender brisket for a balanced eating experience. Serve these pies as a side dish to add variety to the meal.
- Garlic Beef Kebabs
Garlic beef kebabs are a quick and flavourful dish that highlights the tenderness and rich taste of quality beef. The magic of the best kebabs is in the recipe of the marinade. A basic combination of olive oil, mixed garlic, lemon juice, and herbs adds to the intrinsic flavour of the beef without compromising tenderness, each mouthful being juicy and tasty.
To do it, marinate the beef cubes for at least 1 h prior to skewering the cubes with bell peppers, onions, and cherry tomatoes. Grilling is the method of choice, since the process produces a smoky char on the edges while keeping the inside juicy. Cooking at medium-high heat for 10-12 minutes, with pauses and turns as needed, produces an optimal sear. If pan-frying is employed, cook in a hot skillet for eight to ten minutes and allow the beef to become caramelized without losing its juiciness.
- Pairing Suggestion: Satay Beef Stir-Fry
Pairing garlic beef kebabs with satay beef stir-fry is a meal with layers of flavour. The deep flavour of satay sauce contrasts with the smoky garlic kebabs. Stir-fry thin beef strips with peanut sauce, green vegetables and a pinch of spice for a different texture to grilled skewers. Cook over high heat to sear evenly and keep tender. Grilled and stir-fried beef is two cooking methods in one dish.
- Beef Ribs
Not many recipes provide the rich, juicy taste of slow-cooked beef ribs. If cooked right, the meat will run right off the bone, providing a satisfyingly tender bite rich with punchy beefy flavour. Beef ribs need to be cooked slowly and patiently, and the best fire outcomes are achieved by slow, long cooking. For oven-roasting, preheat the oven to 140°C. Rub the ribs with salt, pepper, and smoked paprika before wrapping them in foil and roasting for four to five hours. To finish, brush with a barbecue glaze and broil for five minutes to create a caramelized, sticky crust.
Another is to cook the ribs slow in beef broth with onions and garlic. Cooking them at low temperature for 6-8 hours guarantees that the flavours permeate into the meat tissue and gives a close to ultra-tender result. A finishing sear on the grill gives a sensational smoky flavour.
- Pairing Suggestion: Italian Meatballs
Italian meatballs go well with beef ribs, a lighter alternative to the richness of the ribs. Made with seasoned beef, breadcrumbs and garlic they simmer in a simple tomato sauce. This contrasts the heaviness of slow cooked beef and makes for a balanced dish. Serving this combination family style works well, combining robust meaty flavours with freshness of tomato.
At Barbaro Butchers we focus on the best beef so every meal is memorable. Whether you’re grilling a steak, slow cooking brisket or making a stir-fry, our cuts make the difference. Visit us at Shop 2/120 Cockman Road, Greenwood, WA 6024 or call (08) 9247 4244. We are a 100% West Australian family owned business and committed to providing the best beef. Try the difference at Barbaro Butchers today!
